The Effects of Sugar Content on Growth of Zygosaccharomyces bailii in Rice-syrup

쌀엿 저장시 주요 오염원인 Zygosaccharomyces bailii의 성장에 당도가 미치는 영향

  • Lee, Hee-Seok (Department of Food Science and Technology, Chung-Ang University) ;
  • Choi, Jin-Won (Department of Food Science and Technology, Chung-Ang University) ;
  • Song, Hyuk-Hwan (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Sung-Yong (OTTOGI Research Center) ;
  • Lee, Yong-Gab (OTTOGI Research Center) ;
  • Lee, Chan (Department of Food Science and Technology, Chung-Ang University)
  • 이희석 (중앙대학교 식품공학과) ;
  • 최진원 (중앙대학교 식품공학과) ;
  • 송혁환 (중앙대학교 식품공학과) ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 박성용 ((주)오뚜기 중앙연구소) ;
  • 이용갑 ((주)오뚜기 중앙연구소) ;
  • 이찬 (중앙대학교 식품공학과)
  • Published : 2005.12.31

Abstract

Spoilage yeast was isolated from spoiled rice-syrup and identified by Microbial Identification system (MIDI) as Zygosaccharomyces bailii based on composition of fatty acids exhibiting carbon skeleton of 16:0, 16.1 $({\Delta}cis\;7)$, 18:2 $({\Delta}cis\;9)$, 18:1 $({\Delta}cis\;9)$, and 18:1. Increase in sugar content $(1^{\circ}brix)$ resulted in decreased moisture concentration (1%), and water activity decreased from 0.72 to 0,63 when sugar concentration increased from 77 to $83^{\circ}brix$. Yeast showed very slow growth during three weeks post-inoculation in rice-syrup at 17 and $79^{\circ}brix$, and maximal level of Z. bailii was found at 6 and 10 weeks storage at 15 and $25^{\circ}C$, respectively. At over $81^{\circ}brix$ its growth slowly decreased at beginning of storage, indicating rice-syrup could be preserved safely at above $81^{\circ}brix$ sugar content without Z. bailii contamination.

Keywords

rice-syrup;Zygosaccharomyces bailii;sugar content;water activity

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